I had such plans. Way back in June, I made a list of over 16 different pumpkin pies that I wanted to try. I was going to devote all of November to Pumpkin Pie.
It was going to be so great.
But Life and my Husband got in the way. I am not even blaming his getting shot in August. No, I am blaming his “this isn’t your normal pie” attitude that threw a wrench in the pumpkinpalooza. That and moving and school starting and hot weather combined to discourage me. However, I managed to make two and I still have that list…
This recipe came out of an old Eagle Brand Milk cookbooklet from the 1960s. It’s a good thing that I started with this pie. It really is as close to the normal evaporated milk version that you can find. Everyone loved it (which gave me false hope). In a pinch, I’d opt for this pie, passing it off as my normal one. Because I would use my usual spice combination instead of the one in the old recipe, it would be fairly easy. The texture was slightly different, but that’s it.
- 1 single pie crust
- 1 15 ounce can pumpkin
- 2 eggs
- 1 can sweetened condensed milk (not evaporated)
- 1 tsp cinnamon
- ½ tsp allspice
- ½ tsp ginger
- ¼ tsp salt
- Combine all of the pie ingredients in a bowl.
- Stir until smooth.
- Pour into unbaked pie shell.
- Bake at 350 for 45-50 minutes or until a knife comes out of the center clean.
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